December 06, 2011

On Saying "Good bye": A little love note to the 'Cuse

I have struggled long and hard with this post. As you may know, I have accepted a new position in Chicago and my family and I are in the process of moving and grieving this incredible city and region we love so much. I have seen many blogs come and go over the six and a half years I've been writing Cookin' in the 'Cuse. Many of them simply faded away with a last recipe and no "goodbye". But after the past few months when our food community has said sudden goodbyes to Deb Whiting, Linda "Sparky" Mortimer, and now chef Brian Shore, I've decided that I must find the words to express my love and gratitude to my adopted home because tomorrow is not guaranteed to any of us. As a priest, this is a fact of life I know all too well. As a human being, it is a fact I'd rather deny.

This may not be my last post. There continues to be much I'd like to write about in this space. However the impact of Faceback on my "online" time has been enough to alter my blogging energy. I also cannot discount becoming a mother--the most desired and wonderful thing that has ever happened to me. My blogging has become very infrequent and I wish that were different. But I thank each and every one of you for reading, keeping up with my food passion, and for inspiring me to seek out the most incredible food, food producers, and cooks/chefs Syracuse has to offer.

Even more, I am incredibly grateful that I have come to know and cherish so many of you. Each time someone who reads this blog introduces themselves to me it totally makes my day. And truly, one of the shifts for me has been about going from being a solitary writer and newcomer to the area to one who feels so engaged and connected to this community that it is painful to leave it.

I can't tell you what it means to be chosen to speak at the Slow Food CNY Food Speaker and Film series--I'll be at the Red House next Wednesday at 7pm to speak and the film, Food Stamped will be shown. I am thankful for this last opportunity to gather with my food family.

Yes, there is great food in Chicago. Nearly every neighborhood has a "celebrity chef" cooking in it. And none of that matters to me. I find myself asking the question I pondered exactly 8 years ago when I was preparing to move to Syracuse: How will we eat?

Behind that question isn't just the mechanics of where we will buy our food. This question is really about what community of farmers, producers, advocates, cooks, and friends will nourish us. Syracuse, Central New York, the Finger Lakes--for all the ways you have nourished me and my family, thank you.

I'm not sure what will become of this blog--we'll see. I'm also not sure if I'll blog about food in Chicago. But I do know this: this is a great food destination and I will be back to visit, eat, and rejoice in this delicious community.

I absolutely love the learning-to-tell-knock-knock-jokes stage. so many bad jokes... so much fake laughing... and then suddenly, the kid is funny! I enjoyed trading a few knock knock attempts with Schmoogie this weekend! have you introduced mr. comedian pants to the "orange you glad I didn't say apple" one yet?

I remember first seeing you with a writing pad in hand at the Regional Market around 3 years ago, and I introduced myself and boy was I glad I did. You have been so supportive of Mu Mu and we are very grateful for that. We wish you the best and safe travels and I will miss seeing your sunny face on saturday mornings. Bon Courage!
Mike from mu mu

Hey, I noticed your blog, liked some of these posts! Would you mind if we republished some of these articles in our newsletter or on our own site? It’s mainly a site for industry professionals in food/beverage, but I think a lot of them simply love every part of the world and would enjoy reading your blog. Let me know? I’ve linked to our site so you can see it.

I am chiming in late here, just seeing your post now. I'll miss your posts and wish you all the best out there. I'm sure once you get out there you'll be overwhelmed with all the great foodie options! Best to you.